Once blueberries and rhubarb come into season, there’s nothing more satisfying than baking them in a simple cobbler and eating it warm, with a melty scoop of vanilla ice cream. This Blueberry Rhubarb Cobbler is an easy recipe that will be on repeat while the rhubarb lasts.
I kept convincing myself that I needed to make yet another pan of blueberry rhubarb cobbler, you know, to make sure it was perfect before I shared it with you. Double the fruit this time, drop in the biscuits another, how about forming the biscuits first? But all other attempts after those initial tweaks to perfection, I really had no other excuse, other than I couldn’t get enough.
I looked for every excuse to make them. Oh, I need to bring dessert to dinner? Great, I’ll make Blueberry Rhubarb Cobbler! (It travels quite nicely to dinner parties, by the way.)
When I think rhubarb, it’s hard not to think of strawberry, when you’re playing word association. And sometimes I think cherry, as in this crisp. But my mind has changed, because after making this cobbler, I’ve realized that I have woefully ignored my beloved blueberry from meeting its match, and once you try this cobbler, I do think you will agree.
Heavenly pools of dark blueberry and rhubarb bake together under a cloak of fluffy biscuits, and when you dish it into a bowl, still warm, with a scoop of ice cream, your spoon will want to rush and slow down at the same time, cutting its way through doughy goodness into the swirls of fruit and cream. You may be tempted to toss the spoon and just dive in headfirst, and if you do, I wouldn’t blame you one bit. Just save a scoop for me, okay?
Blueberry Rhubarb Cobbler
Once blueberries and rhubarb come into season, there’s nothing more satisfying than baking them in a simple cobbler and eating it warm, with a scoop of vanilla ice cream. This Blueberry Rhubarb Cobbler is an easy recipe that will be on repeat while the rhubarb lasts.
For the filling:
3 cups blueberries
3 cups diced rhubarb
1/4 cup granulated sugar
3 tablespoons all-purpose flour
For the dough:
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 tablespoon baking powder
1/2 teaspoon kosher salt
1/8 teaspoon baking soda
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup whole milk, plus more for brushing
2 tablespoons sanding or turbinado sugar
Preheat the oven to 400°F.
In a large bowl, toss the blueberries and rhubarb with the sugar and flour until evenly coated. Place the filling in a buttered baking dish (about 2 quarts and 1 1/2 to 2 inches deep). Set aside.
Make the dough by whisking together the flour, sugar, baking powder, salt, and baking soda in a bowl. Cut in the butter using a pastry cutter or your fingers until you have course crumbs. This can also be done in a food processor. Add the milk and stir gently until it just forms a sticky dough; do not over mix. Place large spoonfuls of dough over the fruit in the baking dish. Lightly brush the dough with milk and sprinkle with sugar.
Bake for about 30 minutes, or until the fruit filling is bubbling and biscuits are puffed and golden. Let it sit at room temperature to cool for about 25 minutes.
Serve warm with vanilla ice cream.
If you make the cobbler ahead of time, you can reheat the dessert in a 350°F oven.